Mmmmm! El Cinco de Mayo! These little BEAUTIES are one of my many experiments that seemed to TURN out! When we have these for DINNER, man, it's hard to STOP at just one!
Red and Green Enchiladas
2 to 3 cups shredded or cubed cooked chicken
1 can red enchilada sauce, divided
1 (8-ounce) package cream cheese, softened
8 to 10 flour tortillas, warmed
Grated cheddar cheese
1 can cream of chicken soup
1 can green enchilada sauce
1/2 to 3/4 cup sour cream
1 (4-ounce) can diced green chiles
Preheat the oven to 375 degrees.
In a bowl, mix together the chicken, half the can of red enchilada sauce, and the softened cream cheese until well combined. Pour the remaining red sauce into the bottom of a 9 x 13-inch pan prepared with nonstick spray; spread around the pan and set aside.
Lay out the tortillas on a clean work surface and equally spoon the chicken mixture down the center of each. Sprinkle with a little cheese and then roll and place in the prepared pan seam side down.
In another bowl, or rinse out the one you already used, mix together the cream of chicken soup, half of the green enchilada sauce, sour cream, and half of the green chiles. Once combined, pour over the enchiladas in the pan and top with more cheese. Bake for 25 to 30 minutes or until sauce is bubbling and everything is warmed through. Serve with toppings of choice!
TIP: You can add more green enchilada sauce and the whole can of chiles if you want! Just add gradually to make sure you like the outcome. Another great addition to the creamy green sauce is a couple tablespoons of finely diced olives. It really gives the recipe a whole new taste. Try it, you'll see!